Holiday Meatballs with Cranberry Orange Sauce

In a large bowl, combine the ground meat, breadcrumbs, Parmesan cheese, egg, garlic, oregano, thyme, salt, black pepper, and parsley (if using). Mix well until everything is evenly combined.
Shape the mixture into small meatballs, about 1-inch in diameter. You should have about 20-24 meatballs, depending on the size.
Heat olive oil in a large skillet over medium heat. Add the meatballs in batches and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove the meatballs and set aside.
Step 2: Make the Cranberry Orange Sauce
In a medium saucepan, combine the cranberries, orange juice, brown sugar, orange zest, balsamic vinegar (if using), cinnamon, ginger, and cloves. Bring to a simmer over medium heat, stirring occasionally.
Cook the sauce for about 10-15 minutes, or until the cranberries have burst and the sauce has thickened. Stir occasionally to prevent burning. If the sauce becomes too thick, you can add a splash of water or more orange juice to reach your desired consistency.
Taste the sauce and adjust the seasoning with salt and pepper if necessary.
Step 3: Combine and Serve
Once the sauce is ready, add the cooked meatballs to the saucepan with the cranberry orange sauce. Toss gently to coat the meatballs in the sauce and let them simmer for an additional 5-7 minutes, allowing the flavors to meld.
Serve the meatballs warm, garnished with extra parsley if desired. They’re perfect on their own or with a side of mashed potatoes or rice.
Serving and Storage Tips